Dinner en Rouge returned for its second year for a feast of reds; a lavish five course dinner in celebration of the release of Levantine Hill lovingly aged, single-vineyard 2017 Levantine Hill Estate red wines. We were invited along to experience this joyous release, albeit in an atmosphere of soberness given recent worldwide events (with appropriate social distancing).
Chef Vinnie Robinson worked alongside Teage Ezard to meticulously craft a bespoke five course menu for this event, designed to match the new chapter of Levantine Hill 2017 vintage Estate red wines. Vinnie spoke to the passionate guests about the challenge of matching the food to the epic wines (rather than the other way around).
Paul Bridgeman one of the best and most experienced winemakers in Australia.
We enjoyed 2017 Levantine Hill Estate Pinot Noir with Yeringberg lamb rack, thyme, anchovy lyonnaise, salsa verde, green peppercorn jus. Tender lamb with depth of flavour and a Pinot Noir that sings on the palate with undisputable elegance.
Vinnie Robinson chef and Paul Bridgeman winemaker were a sensational pairing in themselves. The guests enjoyed their high engagement and connection (with appropriate social distancing).
Exceptional also was the 2017 Levantine Hill Estate Syrah with Oxtail croquette, parsley custard, confit garlic, truffle mayonnaise. The croquette was a rustic revelation but so was the Syrah showing us what the region (and Paul) can do.
It’s like Paul Bridgeman is shifting the perception of the region with his winemaking. The 2017 Levantine Hill Estate Cabernet Sauvignon hit the high notes, served with Duck breast, seared scallop, duck leg jamon, sorrel yoghurt, redcurrant, dukkha crumb. Duck breast and scallop were a masterstroke combination and the accompaniment of duck leg jamon bringing extra finesse. This was a rich and powerful dish but the Cabernet could handle it with aplomb. Bold but not overpowering and as with all Levantine Hill wines, displaying a wonderful elegance.
Heralded as “one of the top three vintages of the decade” by talented winemaker Paul Bridgeman, each of these wines celebrates the unique expression of single-vineyard viticulture and a painstaking, handcrafted approach.
Paul spoke about the nuances of the wines and while Yarra Valley is often known for its Pinot Noir and Chardonnay, Levantine Hill not only nails that brief, but brings class and elegance to other varietals such as Cabernet Sauvignon and Syrah. We can recommend all of them.
Of all the top notch wines I felt the Cabernet Sauvignon was my favourite. The food and wine pairings were overall exceptional amid a backdrop of stunning views, flower arrangements on the tables and engaging service.
Vinnie getting animated about pairing dishes with the finery of Levantine Hills wines.
Orange blossom brulee, strawberries hit the high notes, as did the Lavender, lemon thyme macrons and the Pistachio, rosewater doughnuts.
With the finest Levantine Hill aged sparkling wine 2013 Levantine Hill Estate Blanc de Blanc served upon arrival (with first class canapes such as Prosciutto, chicken terrine, date puree, macadamia and a sensational vodka inspired crumpet), and Levantine Hill award-winning Pinot Noir, Syrah and Cabernet Sauvignon perfectly matched to the five course menu, this lavish dinner was a feast of the very best the Yarra Valley has to offer.
All guests also received a complimentary $80 bottle of their award-winning Estate Pinot Noir. An epic evening.